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Cyanidin and cyanidin‐3‐glucoside derived from Vigna unguiculata act as noncompetitive inhibitors of pancreatic lipase
Author(s) -
Vijayaraj Panneerselvam,
Nakagawa Hiroyuki,
Yamaki Kohji
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12774
Subject(s) - vigna , anthocyanidins , cyanidin , lipase , chemistry , biochemistry , food science , non competitive inhibition , ic50 , enzyme , anthocyanin , biology , botany , in vitro , polyphenol , antioxidant
The consumption of legumes positively correlated with the reduction of body weight. In the present study, we identified and evaluated pancreatic lipase inhibitors from Vigna unguiculata and unraveled their mode of inhibition. The highly sensitive fluorometric method was adopted to access the pancreatic lipase activity and the ethanolic extract of Vigna unguiculata showed the maximum inhibition ( IC 50 of 15.2 µg/ml). Cyanidin and cyanidin‐3‐glucoside are the major anthocyanins observed in Vigna unguiculata . The IC 50 value of cyanidin was 28.29 µM which was 6.5‐fold higher than the cyanidin‐3‐glucoside (188.28 µM). We determined an apparent K i of 27.28 µM for cyanidin and cyanidin‐3‐glucoside (88.97 µM) with noncompetitive inhibition. Collectively, these results suggest that the glycosylation of the anthocyanidins significantly reduces lipase inhibition. The noncompetitive inhibition of pancreatic lipase by Vigna unguiculata anthocyanins may exert significant pharmacological activities toward obesity complications by calorie restriction. Practical applications The results of this study emphasize the importance of legumes in our diet to combat obesity‐related complications. Consumption of legumes minimizes fat absorption by inhibiting the action of the fat‐digesting enzyme.